BBQ PULLED PORK SANDWICH RECIPE RECIPES

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PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW RECIPE ...



Pulled Pork Sandwich with BBQ Sauce and Coleslaw Recipe ... image

Provided by Amanda Freitag

Categories     main-dish

Total Time 9 hours 45 minutes

Cook Time 1 hours 15 minutes

Yield 15 sandwiches

Number Of Ingredients 23

1 1/2 cups ketchup
1/2 cup yellow mustard 
1/2 cup packed dark brown sugar 
3 medium garlic cloves, finely chopped 
3 tablespoons cider vinegar 
3 tablespoons Worcestershire sauce 
2 tablespoons Cajun seasoning
1 yellow onion, thinly sliced
4 medium cloves garlic, crushed 
2 cup chicken stock or low-sodium chicken broth 
3 tablespoons Cajun seasoning
1 tablespoon packed dark brown sugar 
One 4 1/2- to 5-pound boneless or bone-in pork shoulder (also known as pork 
butt), twine or netting removed 
1/2 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded
2 large carrots, finely shredded 
1/2 red onion, finely sliced 
3/4 cup mayonnaise 
3 tablespoons cider vinegar 
2 tablespoons sugar 
Salt and freshly ground black pepper 
15 soft hamburger buns

Steps:

  • For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
  • Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
  • For the pulled pork: Preheat the oven to 275 degrees F.
  • Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
  • Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
  • If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
  • For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
  • Serve the pulled pork on buns topped with coleslaw.

SLOW COOKER BBQ PULLED PORK RECIPE | MCCORMICK



Slow Cooker BBQ Pulled Pork Recipe | McCormick image

Sweet and tangy describe this mild, family-style BBQ pork. Start with a boneless shoulder roast or substitute a boneless loin roast for a lower fat BBQ.

Provided by McCormick

Prep Time 10 minutes

Cook Time 4 hours

Yield 10

Number Of Ingredients 5

3 pounds boneless pork shoulder roast trimmed
1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup French’s® Tomato Ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar

Steps:

  • Place pork in slow cooker.
  • Mix Seasoning Mix, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
  • Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
  • Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

Nutrition Facts : Calories 339 Calories

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